Homemade Chicken Pot Pie

Ingredients

• Homemade pie crust (recipe in book)
• 4 cups cooked chicken, shredded
• 6 tbsp unsalted butter
• 1 medium yellow onion (1 cup chopped)
• 2 medium carrots (1 cup thinly sliced)
• 8 oz mushrooms, sliced (no stems)
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 2 cup chicken stock
• 1/2 cup heavy cream
• 2 tsp salt
• 1/4 tsp black pepper
• 1 cup frozen peas
• 1/4 cup parsley
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 425°F.
2. In a big pot, melt butter.
3. Add diced onions & carrots and sauté 8 mins over medium heat until soft.
4. Add sliced mushrooms and minced garlic and sauté another 5 mins until mushrooms are softened.
5. Add 1/3 cup flour and stir constantly for 2 mins.
6. Add chicken stock and 1/2 cup heavy cream, and bring to a simmer and cook 1 min or until the mixture is a thick gravy consistency.
7. Add 2 tsp salt and 1/4 tsp black pepper.
8. Add shredded cooked chicken, frozen peas, and 1/4 cup parsley. Stir to combine, then remove from heat and cool slightly.
9. Roll out one pie crust disk into a 12-inch diameter circle. Carefully transfer it into a 9-inch pie dish.
10. Spoon the pie filling over the bottom crust.
11. Roll the second disk of pie dough into a 10-inch diameter circle and place over the pie filling.
12. Fold the excess dough behind the bottom crust, then crimp the pie crusts together to seal.
13. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape.
14. Brush the top of the crust with the beaten egg and sprinkle with salt & pepper.
15. Bake at 425°F for 30–35 mins or until the top crust is golden brown.
16. Rest for 15 mins to cool slightly before slicing.